Even though there's no actual way a properly prepared rare steak can kill you? Food poisoning bacteria are on the surface of the steak, not inside it. You're more likely to get sick from a contaminated salad.

The formation of HCAs and PAHs varies by meat type, cooking method, and “doneness” level (rare, medium, or well done). Whatever the type of meat, however, meats cooked at high temperatures, especially above 300ºF (as in grilling or pan frying), or that are cooked for a long time tend to form more HCAs. For example, well done, grilled, or barbecued chicken and steak all have high concentrations of HCAs. Cooking methods that expose meat to smoke or charring contribute to PAH formation (2).

Of course, having a steak on a grill for any length of time will lead to the formation of carcinogenic HCAs, but the rarer steaks will spend less time on the grill than your shoe leather. Therefore, they will on average have lower HCA levels and will be less carcinogenic.

Logically, blue rare steaks should be the least carcinogenic, though they would also be cold inside and unappetizing to a lot of people.